This post may contain affiliate links.
If you know me, you know I’m not usually a one-pan-meal kind of gal…so when I tell you this recipe changed my mind, I mean it. My Viral Salmon Sushi Bake is that good.
The magic is in the layers: sushi rice seasoned with a splash of rice wine vinegar, a sheet of nori, and salmon that’s been soaking in a savory soy and sesame oil marinade all day. Just 10–15 minutes in the oven and it comes out golden, fragrant, and impossibly flavorful. Pile on the avocado, cucumber, green onions, spicy mayo, and sesame seeds. It honestly tastes like a night out for sushi…made right in your own kitchen.
The best part, my friends: this is the kind of recipe that works for the whole family without making two different dinners. My kids go crazy for it, and I love that it’s packed with protein and comes together with barely any effort by the time dinner rolls around.
And don’t be afraid to make this recipe your own…swap the salmon for shrimp, throw in some scallops, or do a little of everything. You genuinely can’t go wrong.
This one’s a keeper. I think you’re going to love it.
Ingredients
Salmon– The star of the dish; fresh, buttery salmon gets even better after a quick marinade and a stint in the oven.
Honey– Just a touch adds a subtle sweetness that balances the salty, savory marinade.
Rice wine vinegar– Brightens both the marinade and the rice with a mild tang that keeps everything tasting fresh.
Soy sauce– Adds deep, savory umami flavor to the salmon marinade.
Toasted sesame oil– A little goes a long way; adds a rich, nutty aroma that ties the whole dish together.
Kosher salt – Helps give the recipe full flavor and brings out the best in every ingredient.
Green onions– Add a fresh, mild bite and a pop of color throughout.
Mayonnaise – The creamy base of the Spicy Mayo that makes it rich and drizzle-worthy.
Sriracha– Brings the heat to the Spicy Mayo; adjust to your spice preference.
Sushi rice– Short-grain and slightly sticky, it creates the perfect base layer that crisps up beautifully in the oven.
Nori seaweed sheets– Create a savory, slightly chewy layer between the rice and salmon that’s quintessential to a sushi bake.
How to Make my Viral Salmon Sushi Bake
Marinate the Salmon:
In a bowl combine salmon, soy sauce, 2 tbsp sesame oil, and 2 tbsp rice wine vinegar along with a big pinch of Kosher salt. Mix together well until evenly combined, cover, and marinate for 2-4 hours.
Make the Spicy Mayo:
To make the Spicy Mayo, mix together mayo, milk, chile paste/sriracha, sesame oil, in a small bowl. Once it’s creamy and smooth, set aside or put into a squeeze bottle.
Preheat oven to 425 degrees.
In a medium bowl, toss the cooked rice with 1 tbsp rice wine vinegar and a pinch of sugar. To a 9×13 baking pan, add the rice on the bottom. Add as much or as little rice as you’d like to the desired thickness.
Add a layer of seaweed on top to cover the rice. Add the salmon on top.
Pop in the oven to bake for about 10 to 15 minutes until golden on top. For more crispiness and color on top, you can broil it for a few minutes but keep a close eye on it so it doesn’t burn.
Once out of the oven, drizzle with the spicy mayo. Add avocado, green onions, and sesame seeds on top and enjoy!
Commonly Asked Questions:
Absolutely! Shrimp, scallops, or even a mix of all three work beautifully here. Just make sure whatever protein you use is cut into similar-sized pieces so it cooks evenly.
Yes! The salmon can marinate overnight in the fridge, which actually makes it even more flavorful. You can also season the rice ahead of time- just store it covered at room temperature until you’re ready to assemble.
Sushi rice is ideal because it’s stickier and holds together better in the pan, but any short-grain or medium-grain white rice works great. Just avoid long-grain rice like basmati- it tends to be too dry.
The top should look golden and slightly crispy after 10–15 minutes at 425°F. If you want extra crispiness, pop it under the broiler for a couple of minutes- just keep a close eye on it!
Of course! The spicy mayo is totally customizable. You can reduce the sriracha or skip it entirely and just use plain mayo with a little sesame oil for flavor.
Viral Salmon Sushi Bake
Ingredients
- 1 1/2 lbs salmon
- 3 cups cooked white rice, sushi rice if possible
- pinch of granulated sugar
- nori seaweed sheets
Marinade
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- kosher salt
Spicy Mayo
- 1/4 cup mayo
- 1 tbsp milk
- 1 tbsp chili paste or sriracha
- 1 tbsp sesame oil
To Serve
- lime juice
- spicy mayo
- sliced green onion
- sliced cucumber
- avocado
- sesame seeds
Instructions
The Marinade
- In a bowl, combine salmon, soy sauce, 2 tbsp sesame oil, and 2 tbsp rice wine vinegar along with a big pinch of salt. Mix together well until evenly combined, cover, and marinate for 2-4 hours.
Spicy Mayo
- To make the spicy mayo, mix together mayo, milk, chile paste/sriracha, sesame oil, in a small bowl. Once its creamy and smooth, set aside or put into a squeeze bottle.
Assemble
- Preheat oven to 425°F.
- In a medium bowl, toss the cooked rice with 1 tbsp rice wine vinegar and a pinch of sugar.
- To a 9×13 baking pan, add the rice on the bottom. Add as much or as little rice as you’d like to the desired thickness. Then add a layer of seaweed on top to cover the rice. Add the salmon on top.
- Pop in the oven to bake for about 10 to 15 minutes until golden on top. For more crispiness and color on top, you can broil it for a few minutes but keep a close eye on it so it doesn’t burn.
- Once out of the oven, drizzle with the spicy mayo. Add avocado, green onions, and sesame seeds on top and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
